INTRODUCTION
Plantain chips are the most popular plantain products in Nigeria. Plantain chips are spherical or elongated-shaped deep fried products of matured plantain fruits at the firm ripe stage. The color is brownish-yellow, the texture is crispy and the taste is slightly salty. Both Bini cultivar is, however, preferable based on product quality and yield. Matured plantain fruit at the firm ripe stage is suitable and it is obtained one or two days prior to ripening depending on the sugar level. A bunch of Bini plantain of about 18-21 fingers weighs between 6-10kg. Commercial vegetable oil impregnated with antioxidants (to prevent rancidity) is ideal for frying. Iodized table salt is recommended to serve as both taste enhancer and preservative.
DEMAND FOR THE PRODUCT
Over the years, there has been a rise in the consumption of the snack which has enjoyed appreciable packaging and marketing in major cities across the country, most especially travelers along with the major high ways. The demand for plantain in Nigeria is estimated at 148,900 Tonnes/Annum while the annual national supply is estimated at 34,575 Tonnes with a demand–supply gap of about 114,325 Tonnes/Annum.
PRODUCTION PROCESS
The basic unit operations involved in plantain chips production are:
Sorting: This involves inspection of plantain fingers to identify and remove unsuitable ones i.e. spoilt, low pulp sugar or immature pulps.
Weighing: The sorted plantains are properly weighed to quantify the input of raw plantain.
Trimming/Peeling: The plantain peels are removed manually using sharp knives to obtain the pulp
Slicing: The pulp is sliced into 5mm cylindrical slices using a mechanized slicer.
Salting: The plantain slices are steeped in 2% table salt solution in plastic vat for about 5-10 minutes to potentiate the taste of the fried plantain, to serve as preservative against microbial growth and to maintain the colour by avoiding browning effect.
Draining: After salting, the plantain slices are drained of salt solution using plastic or metal (stainless steel) sieve.
Frying: The drained plantain slices are fried into chips in hot vegetable oil or a mixture of vegetable oils (impregnated with anti-oxidant) at 110-1200 for 2-5 minutes to achieve adequate frying (without traces of undesirable browning) giving a brownish-yellow colour chips.
Cooling: The fried chips are allowed to cool to the ambient temperature by natural air cooling method. Adequate cooling prevents moisture condensation on the packaging material.
Packaging: The chips are packaged in printed 100g cellophane packs or sachets and heat sealed to retain desirable crispiness of the chips throughout their shelf-life. The sachets are packaged in cartons of fifty.
Source: https://www.flickriver.com/photos/iita-media-library
RAW MATERIALS
The major raw materials for plantain chips production are:
- Raw plantain fruits,
- Frying oil
- Table salt.
- Packaging materials: including nylon sachets, cartons, labels and
- Others including factory wears (such as factory overall, hand gloves, factory shoes, etc.)
- Cleansing agents, disinfectants, etc while electricity, diesel, and water constitute the major items of utilities. A generator is needed to ensure an uninterrupted power supply.
MACHINERY AND EQUIPMENT
The major raw materials for plantain chips production are:
- Motorized Plantain Slicer (1T/Day),
- Twin Type Stainless Steel,
- Fryer with Stainless,
- Steel Mesh, Fitted with Electric Burner (200Kg/Hr),
- Pedal Type Sealing Machine
- Other accessories (including Weighing Scale, Sugar Refractometer, salting vat etc).
These can be fabricated at FIIRO and through other indigenous machineries and equipment (2,000 Kg/Hr) is N450, 000.00[2].
LABOUR REQUIREMENT
Both skilled and unskilled labours are required for this project. A total of about 24 workers are required for production, marketing and administration.
CAPITAL REQUIREMENT
The estimated total initial investment is N9, 999,530.00. This consists of the initial fixed capital N6, 960,000.00 (including factory building, machinery and equipment, generator, project vehicle, office furniture and equipment and bore hole), initial working capital N2, 373,960.00 and pre-production expenses N665, 570.00.
SPACE REQUIREMENT
One plot of land is adequate for the project.
PRODUCTION PROGRAMME
Production Days/Week : 6
Production Week/Annum : 50
Production Day/Annum : 300
Production Volume/Day : 1,600Kg (Raw Fruits)
Production Volume/Annum : 480,000Kg (Raw Fruits)
Input Output Ratio : 1:0.22 (or 22% yield)
PROFITABILITY N’’000
Total Revenue 33,792.00
Total Production Cost 30,474.66
Gross Profit Before Tax 995.21
Tax @ 30%
NET PROFIT 2,322.13
Gross Profit to Sales 9.8%
Net Profit to Sales 6.9%
Return on Investment (Year 1) 23.0%
Return on Equity (Year 1) 76.1%
Payback Period 2.1 Years
Break-Even Point 69.6%
Net Present Value @ 25% N631, 900.00
How can we help you? senceagric@senceworld.com
OTHER RELATED ARTICLES
- AGRO PROCESSING
- An Introduction to Tilapia Fish Farming
- Yam Production
- Cassava Production – Irresistible Farming guide, Economic potential and 5 trends.
- Cassava Starch Production | Market Demand |10 Essential Processing lines |
- Learn How To Transform Cassava Peels into Animal Feed
- Cassava processing video
- Cashew Production…Fascinating Market Trends
- Land Preparation Activities
- Feeding in aquaculture: 4 Simple but Important things you need to know
- An Introduction to Livestock Production
- How to make Your Own Animal Feeds (For Cattles and Sheep)
- Goat Production
- Turkey Production
- Rabbit Production
- Grasscutter Production
- Shrimp Farming
REFERENCES
[1]Courtesy: https://www.cd3wd.com
[2] Source: https://www.9jafoodie.com
[3] Courtesy: Federal Institute of Industrial Research, Oshodi (FIIRO)